Gored Gored Recipe

Gored Gored is a dish that truly embodies the vibrant spirit of Ethiopian cuisine. This recipe, a celebration of rich flavors and simple preparation, holds a special place in my heart for its bold taste and the way it brings people together. It’s a testament to how a few quality ingredients can create something truly unforgettable.

Key Information:

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 5 servings
• Serving size: 235g
• Cuisine: Ethiopian
• Category: Main Dishes

Ingredient Highlights

• Berbere: This isn’t just any spice blend; it’s the soul of Ethiopian cooking. A complex, aromatic mix of chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella, and fenugreek, berbere provides the signature heat and depth to Gored Gored. Its vibrant red hue and intoxicating aroma are unmistakable. If you can’t find a pre-made berbere blend, you can often find individual spices at international markets and blend your own, or look for online specialty stores.
• Niter Kibbeh: Ethiopian clarified butter. This golden elixir is infused with a medley of spices like fenugreek, cumin, turmeric, ginger, garlic, and more, giving it a distinct, nutty, and incredibly fragrant profile that elevates any dish it touches. It’s far more flavorful than regular clarified butter or ghee. If niter kibbeh is hard to source, you can make your own by simmering unsalted butter with a few common spices (like ginger, garlic, turmeric, and a pinch of fenugreek) until the milk solids separate and the butter is infused. Alternatively, regular ghee can be used in a pinch, though you’ll miss some of the nuanced flavor.
• Beef: Traditionally, Gored Gored is made with raw beef, thinly sliced or cubed, and served rare to medium-rare. However, for those who prefer their meat cooked through, this recipe adapts beautifully. The key is to use a good quality cut of beef, like sirloin or tenderloin, that will remain tender even with a quick sauté.

See the full ingredient list in the recipe card below.

Equipment Needed

You won’t need a lot of fancy gadgets for this recipe, which is part of its charm. A mid-sized skillet is essential – preferably one with a heavy bottom that distributes heat evenly. This will ensure your beef cooks consistently and quickly without burning. A good pair of tongs or a wooden spoon will also be helpful for constantly stirring the beef and berbere mixture, ensuring every piece gets coated and cooked perfectly.

Step-by-Step Overview

1. Begin by preparing your beef. The traditional cut for Gored Gored is small, bite-sized cubes. Aim for pieces that are roughly 1/2 to 3/4 inch, as this size allows for quick cooking and ensures each bite is tender.
2. Once your beef is prepped, the magic starts in the skillet. Melt your fragrant niter kibbeh over a low heat. This gentle warmth allows the butter to fully liquefy and release its aromatic spices, setting the stage for the beef. Don’t rush this step; a low heat ensures the niter kibbeh doesn’t burn and retains its delicate flavor.
3. Once the niter kibbeh is shimmering in the pan, introduce the stars: the cubed beef and the vibrant berbere. This is where the dish truly comes alive. Add both to the skillet, then crank up the heat to high. The goal here is a quick, high-heat sauté. You’ll need to stir constantly, ensuring the berbere coats every piece of beef evenly and the meat sears beautifully on all sides.
4. Continue this vigorous sauté until the beef reaches your desired level of doneness. For a more traditional Gored Gored, you might aim for medium-rare, where the beef is still pink in the center but seared on the outside. If you prefer your beef well-done, simply continue cooking until it’s cooked through to your liking. The beauty of this dish is its flexibility to suit your preference.

Storage & Reheating Tips

Gored Gored is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently warm it in a skillet over medium-low heat, adding a tiny splash of water or a knob of niter kibbeh if it seems dry. Avoid microwaving if possible, as it can make the beef tough. Reheating in a skillet helps maintain the texture and flavor.

Variations & Substitutions

While this recipe is for traditional Gored Gored, there are easy ways to adapt it. For a milder version, reduce the amount of berbere or use a less spicy blend. If you prefer a different protein, lamb or even firm tofu (for a vegetarian option, though it won’t be traditional Gored Gored) could be used, adjusting cooking times accordingly. For an extra layer of flavor, some people like to add a finely minced onion or a clove of garlic to the niter kibbeh before adding the beef.

FAQs

A Taste of Tradition: My Gored Gored Story

Gored Gored, for me, evokes memories of bustling Ethiopian kitchens, the air thick with the scent of spices, and the joyous clatter of family gatherings. It’s a dish often prepared for special occasions, a testament to hospitality and celebration. While the idea of raw beef might seem daunting to some, the cooked version of Gored Gored still carries that same spirit of bold flavor and communal enjoyment. It’s a dish that speaks volumes about the rich culinary heritage of Ethiopia, and I hope this recipe brings a piece of that vibrant tradition into your home.

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